Original Chicken Casserole Recipe
Get ready to savor the comforting flavors of this Original Chicken Casserole Recipe, a family-friendly favorite that's as easy as it is delicious! Juicy, seared chicken breasts are nestled in a rich, creamy sauce made with cream of chicken soup, sour cream, and sharp cheddar cheese, perfectly balanced with tender, sautéed mushrooms and hearty mixed vegetables. The casserole is crowned with a golden, buttery breadcrumb topping, adding an irresistible crunch to every bite. Ready in just over an hour, this flavorful dish is perfect for cozy weeknight dinners or casual gatherings. Serve it with a fresh side salad or crusty bread for a complete meal that’s sure to become a household classic.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 cups white mushrooms, sliced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 0.5 cup milk
- 2 cups frozen mixed vegetables (peas, carrots, and corn)
- 1 cup dry bread crumbs
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Season chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and sear the chicken on both sides until golden brown, about 3-4 minutes per side (the chicken does not need to be fully cooked). Remove chicken and set aside.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Stir in the sliced mushrooms and cook for an additional 5 minutes until softened. Remove from heat.
In a large mixing bowl, combine cream of chicken soup, sour cream, milk, and 1 cup of the shredded cheddar cheese. Mix well to form a creamy sauce.
Fold the frozen mixed vegetables into the creamy sauce, followed by the sautéed onion, garlic, and mushrooms. Mix until evenly combined.
Spread half of the creamy vegetable mixture into the prepared baking dish. Lay the seared chicken breasts on top, and then spread the remaining creamy vegetable mixture over the chicken.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
In a small bowl, combine the bread crumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the casserole for a crispy topping.
Bake in the preheated oven for 35-40 minutes, or until the casserole is bubbling and the topping is golden brown.
Remove from the oven and let rest for 5-10 minutes before serving. Enjoy your hearty chicken casserole!
Nutrition Facts
Calories |
4116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 6639 mg | 289% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 65.8 g | ||
| Protein | 327.0 g | 654% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2719 mg | 209% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4115 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
